Arugula Salad With Parmesan

By Ali Slagle

Published July 14, 2022

  • Bobbi Lin for The New York Times. Food Stylist: Eugene Jho. Prop Stylist: Christina Lane.
Media 1 of 1
Total Time
5 minutes
Rating
5(1,555)
Comments
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Emulsifying a dressing isn’t essential for a sublime salad: Instead, think of the oil and acid as seasonings for a vegetable. For this recipe, that’s spicy arugula, dressed with olive oil, lemon and shards of Parmesan to create a salad classic in many Italian restaurants and homes. But whether olive oil or lemon should come first, like all seemingly simple questions, is complicated. James Beard, Marcella Hazan, Deborah Madison and Judy Rodgers all concurred: For a brighter-tasting salad, start with olive oil, which better adheres the liquids to the greens and doesn’t obscure the lemon. Be sure to use full-flavored greens, then taste the dressed leaves and adjust seasonings until the arugula tastes like its greatest self.

Featured in: 20 Easy Salads for Hot Summer Days

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Ingredients

Yield:4 servings

  • 4 to 5 ounces baby arugula

  • 1 tablespoon extra-virgin olive oil, plus more as needed

  • 2 teaspoons fresh lemon juice, plus more as needed

  • Kosher salt (such as Diamond Crystal)

  • 2 ounces Parmesan, shaved with a vegetable peeler

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

2 grams carbs; 10 milligrams cholesterol; 94 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 7 grams fat; 1 gram fiber; 176 milligrams sodium; 6 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place the arugula in a very large bowl, ideally one that could hold twice as many leaves. Drizzle over the olive oil and use your hands to toss lightly, then add the lemon juice and ¼ teaspoon salt. Lightly toss the greens until they are evenly glossy; avoid overmixing or crushing the greens.

  2. Step 2

    Add the Parmesan and toss just to incorporate. Taste. If the salad is too sharp, add another drop of oil and toss. If the salad is dull, add a sprinkle of salt and some lemon juice and toss. Eat right away.

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5 out of 5
1,555 user ratings
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Comments

e edwards

Why not just skip the olive oil and make this with walnut oil for a change? It is unbeatable with arugula and Parmesan cheese. Toss with pine nuts.

Eve V

Any green salad works well with this dressing technique. Toss greens in oil, then salt, which will stick to the oil, then acid, lemon or vinegar, which will not wilt the greens protected by the oil.

Nancy

I’ve made this salad many times. Personally, I like to use finely grated Parmesan instead of shaved, and I also use freshly ground pepper (just a little). Grating the Parmesan makes for a more evenly flavored salad imo.

AM

Very good and simple!

Robert

add shrimp.

Lynn

OMG! This arugula salad was so good I had to run to the store to get more arugula so I can could have more and more. I could eat this everyday.

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